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1
Place chicken in a Ziploc bag or container with lid and pour the Italian dressing and crushed garlic over it.
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2
Mix all around to make sure all the chicken is coated.
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3
Place in refrigerator overnight or at least 1 hour before cooking.
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4
I usually meal prep the day before so my chicken is marinated overnight.
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5
If grilling, preheat grill to medium-high heat.
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6
Remove chicken breasts from marinade and grill for 1015 minutes on each side or until all juices run clear.
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7
(Depending on how flat you pounded your chicken, this time may be shorter).
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8
The thickest part of the breast should have an internal temperature of 160 degrees F.
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9
If using the stove top, lightly oil a skillet and heat to medium-high.
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10
Cook chicken breasts for around 10 minutes per side.
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11
If using the oven, bake at 450 degrees F for about 20 minutes.
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12
Cooking time for both the stove or the oven will depend on the thickness of the chicken, so check accordingly.
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13
Again, the thickest part of the breast should have an internal temperature of 160 degrees F.
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14
While chicken is cooking, spread butter or olive oil on the inside of croissant rolls.
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15
Toast on the grill or under the broiler until golden brown.
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16
Mix Sriracha and mayo together for sauce.
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17
Set aside.
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18
For sandwich assembly, place bottom slice of croissant roll on a serving plate.
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19
Spread Sriracha mayo on croissant.
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20
Top with 1 grilled chicken breast, 1 slice cheese, 2 slices bacon, tomato slices, avocado slices, pickles, and spinach leaves to taste.
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21
Spread the inside of the top of croissant with more Sriracha mayo and place top on sandwich.
